Thursday, March 4, 2010

Apple Butter

This is the recipe I use for canning each year; however if you want to make a small fresh batch at home just boil a few apples (if you have a Victorio you can boil them whole; otherwise peel & deseed them first), puree them to a pulp, and adjust the recipe depending on how many cups of pulp you have.

Apple Butter:
16 cups of thick apple pulp
1 cup vinegar
8 cups of sugar
4 t cinnamon

Put this all in a pot and cook down until it reaches desired consistency. Cool for 1.5 hours. Bottle in jam jars or pints and process for 10 minutes in a water bath.

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